The Ultimate Vegan Fish Sticks

Craving fish? Then look no further! We have the perfect recipe for you, one that manages to capture that uniquely fishy taste and texture you’re looking for using a little known ingredient: hearts of palm. Hearts of palm can generally be found in the canned vegetable aisle at most large, well stocked grocery retailers, and they impart a unique texture and taste that other plant-based foods can’t quite capture. Follow our Ultimate Vegan Fish Sticks recipe to make plant-based fish even the most fervid fish-eater is bound to love! What are you waiting for? Try this amazing fishless “fish” recipe today!

Ingredients

1 can hearts of palm

Batter

• 1 cup flour

• 1/3 cup corn starch

• salt/pepper to taste

• 1 tablespoon paprika

• 1/2 tablespoon liquid smoke

• VERY cold can of beer (whatever flavor)

Steps

Palm heart prep

• Prepare the batter with just the dry ingredients. Set aside.

• Open and drain the can(s) of hearts of palm.

• Find the thinner side of the hearts of palm, slice with a knife, and carefully remove the inner core. It doesn't matter if the core gets shredded; it will anyway!

• Gently crack the outside of the hearts of palm and lay "flat." It will look like a big M

• Repeat with all hearts of palm. Add the inner bits to a pile and roughly chop.

• Add the chopped up insides to the top of the flattened outsides.

Batter up!

• Prepare a plate of cornstarch, get a baker’s rack, and set it on a baking sheet.

• Dip each of the fillets in the corn starch and set on the baker’s rack. Once they are all dipped, add the beer to the dry ingredients. You want the batter to be thick enough to stick, but runny enough to be a smooth coating. Use a fork to help lift the fillets from the batter. Once you've battered a fillet, set it on the baker’s rack to drip off the excess batter.

Fishless fish fry!

• Once they are all battered, heat your oil in a high sided skillet to prevent splash and mess. Carefully add the fillets to the oil and cook for 2-4 minutes, flip and cook for 1 minute, and remove and add back to the baker’s rack to drip the excess oil off.

• Keep fillets warm in the oven on a low temp. Do not cover as they will steam and get soggy.

• Dip in your favorite creamy and tangy sauce (for example, Vegenaise with chopped pickles, lemon juice, salt, and dill!)

—Recipe and photos submitted by Allyson Duffin-Dalton, our board secretary